Chicken soup and dumplings, reminiscent of grandma's delicious cooking.
- 8 cups water
- 2 lbs. chicken wings
- 1 large (1 cup) onion, chopped
- 1 tsp. salt
- 3/4 tsp. pepper
- 1 bay leaf
- 3 carrots (1 1/2 cups), sliced
- 2 ribs (1 cup) celery, chopped
- 1/2 tsp. garlic salt
- 1 cup all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2 Tbsp. cold LAND O LAKES® Butter
- 1/2 cup milk
- 3 Tbsp. chopped fresh parsley
Place water, chicken wings, 1/2 cup onion, 1 teaspoon salt, 1/2 teaspoon pepper and bay leaf in 6-quart saucepan. Cover; cook over high heat until mixture comes to a full boil (10 to 15 minutes). Reduce heat to low. Cover; cook until chicken is tender and comes off the bone (1 to 1 1/2 hours).
Remove chicken from broth. Cool chicken slightly; remove from bones. Discard bones and skin. Strain broth.
Return chicken and broth to saucepan. Add remaining onions, pepper and all remaining soup ingredients. Cook over high heat until mixture comes to a boil (10 to 15 minutes). Reduce heat to low. Cook until heated through (5 to 10 minutes).
Meanwhile, stir together flour, baking powder and 1/4 teaspoon salt in small bowl; cut in butter until mixture resembles coarse crumbs. Stir in milk and parsley. Drop mixture by rounded teaspoonfuls onto hot soup. Cover; cook 10 minutes. Uncover; continue cooking 10 minutes.